Vegan Pasta Bowl with Tofu, Avocado and Kimchi

Serves 2

Time 25 mins

Ingredients

250g penne

2 tbsp soy sauce

2 tsp sesame oil

2 tsp extra virgin olive oil

200g silken tofu, cubed

1 avocado, halved and thinly sliced

8 snowpeas, blanched and thinly sliced

½ cup store-bought vegetarian kimchi

¼ bunch coriander, leaves picked

½ bunch chives, finely chopped

2 tbsp sesame seeds

Juice of 1 lemon

Method

Into a pot of boiling salted water, add the pasta and cook as per packet directions.

Drain, allow to cool and then dress with 1 tbsp soy sauce, 1 tsp sesame oil and 1 tsp olive oil.

Dress the tofu in the remaining 1 tbsp soy sauce, 1 tsp sesame oil and 1 tsp olive oil. Into a frypan on medium heat, add tofu with the sauce and cook 2-3 minutes or until golden.

Begin to arrange your pasta bowl – start by dividing the pasta into two bowls, then arrange the avocado, snowpeas and kimchi around the bowl in a circular motion, leaving the tofu until last.

Sprinkle over the sesame seeds, a drizzle of lemon juice, chives and coriander.